One of the key issues in the restaurants is cleaning and disinfection of these. Restaurants must ensure thorough cleaning of facilities, machinery and utensils.
Especially in restaurants, where the work requires food handling, the utmost care must be taken to avoid contamination and/or cross-contamination problems.
The cleaning and disinfection from a restaurant It is one of the daily tasks that must be carried out to safeguard not only the health of clients, but also of the workers themselves.
In the hospitality industry, in addition to having a cleaning and disinfection plan in accordance with the needs of the environment to be covered, it must comply with regulations in order to continue offering the service.
Let's look in a little more detail at the importance of the Cleaning and disinfection in restaurants Take note!
Regulations for cleaning and disinfection of restaurants
As we have already mentioned, hygiene and cleanliness in restaurants is a fundamental factor in developing this business with all possible guarantees and quality.
To safeguard and ensure the hygiene, cleanliness and disinfection of restaurants, there are a number of regulations that must be complied with. Let's look at some of the most important rules that every restaurant must comply with:
Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs
This regulation establishes the basic rules regarding food hygiene, surveillance, control of products and their handling.
Royal Decree 3484/2000, of December 29, establishing the rules for the preparation, distribution and sale of prepared meals
It regulates all actions related to hygiene in the preparation, distribution, handling, etc. of food.
It is also mandatory to prepare a cleaning plan based on the analysis of the environment referred to in article 10 of Royal Decree 3484/2000, of December 29.
Cleaning and disinfection plan for a restaurant
A cleaning and disinfection plan for a restaurant It is the basis for meeting all the cleanliness guarantees of a restaurant.
It must be a cleaning protocol that defines different aspects that effectively organize the cleaning work. Thus, in a Professional cleaning and disinfection plan for a restaurant must contain the following points:
- Daily schedule of when cleaning will be done.
- The different disinfection protocols for each area of the work environment.
- Internal staff or external company that will perform the work.
- Definition of the monitoring mode for cleaning and disinfection tasks.
In a cleaning and disinfection plan we can find the following tasks that make cleaning much more organized and effective.
Daily cleaning
The Daily cleaning is essential In restaurants, every day at different times of the day, cleaning tasks are non-negotiable.
In other words, the Cleaning must be done continuously throughout the day.
Deep cleaning
Within this type of plans, the relevant one must be predetermined. deep cleaning schedule . This goes beyond routine general cleaning and focuses more on disinfecting the workspace.
Each area is different and the necessary disinfection protocol must be applied to achieve the greatest possible cleanliness.
Within this deep cleaning we can divide different protocol actions that are used in restaurants:
Cleaning and disinfecting the kitchen
There is no doubt that the kitchen is a key place in restaurants. It is one of the areas where most work is done and where food is handled, which is why it must be perfectly disinfected.
The kitchen is usually divided into work areas for cleaning: utensils, machinery, work areas, floors, etc.
Related content
Cleaning and disinfection of the room
Deep cleaning should be carried out in the dining room areas where customers and workers share a space. A place that defines the cleanliness of a restaurant. Therefore, efforts must be made to carry out disinfection tasks in every corner and utensil that is part of the dining room.
Cleaning and disinfection of the warehouse and bathrooms
Two very important areas within catering businesses. Both need their own disinfection protocols. Although they are not the main areas where customers will be, they must be properly cleaned and disinfected, as they can be the source of infections.
Cleaning and disinfection of the exterior
Not only the interior of a restaurant must be perfectly clean and disinfected, the outdoor areas are very important.
Windows, facade, parking… are areas that must have a clean and neat appearance.
Phases of restaurant cleaning
One of the keys to developing a good cleaning and disinfection plan is divided into phases the actions to be carried out.
Developing a phased protocol is more than convenient to ensure organized and effective work.
Cleaning and disinfecting a facility cannot be a random task without control or supervision.
What are these phases? Here are some of the most common ones used in this type of plan:
Organization and preparation of the areas to be cleaned
An unavoidable first step is the organization and preparation of the areas to be cleaned . Before any cleaning, the different areas of the area to be cleaned must be organized, as well as their preparation.
Each work area has its own work protocols. in which the area is picked up and cleaned. Both surfaces and utensils must be ready for cleaning.
Cleaning
Cleaning tasks are at a more superficial level and will be aimed at removing obvious dirt from the different work areas.
Machinery, utensils, floors... everything must be cleaned with professional products.
Disinfection
The Disinfection is a much deeper cleaning , eliminating what cannot be seen, such as bacteria or any harmful residue.
It is a cleaning task that complements the general cleaning in the previous step.
First comes cleaning, then disinfection. Both must go hand in hand to achieve proper and effective cleaning.
Rinsing and drying
Next, the area is rinsed and dried to complete a complete professional cleaning. Depending on the type of area or utensil, drying will require one method or another.
Products needed for professional cleaning and disinfection of restaurants
At this point, we already know that cleaning and disinfection are two different actions and therefore require specific products.
For professional cleaning and disinfection of the different areas of a restaurant, some of the most interesting products are:
- Virtuoso : Cleaning and disinfection of all types of surfaces in a single operation. All types of surfaces and utensils in the food industry, hospitality, sports facilities, communities, large stores, and even for domestic use.
- EcoLimp : Specially designed for the food industry. All types of surfaces (machinery, cold storage, floors, tiles, sanitary ware, kitchens, etc.).
- Rest : Detergent for dishes and glassware in automatic dishwashers.
In addition to common cleaning items such as: mops, scouring pads, cloths, brushes, etc...
The preparation of a cleaning and disinfection plan for a restaurant must be clearly analysed and specified in order to provide the correct guidelines to the cleaning staff and carry it out in the best possible way.